"Can't Be" Beet Jelly Recipe
Servings: 1
Ingredients
- 3 c. beet juice
- 4 tsp lemon juice
- 1 box powdered pectin
- 4 c. sugar
- 1 sm pkg. raspberry-flavored unsweetened Kool-Aid (Grape may also be used. Raspberry isn't sold by Kool-Aid any longer.)
Directions
- Combine beet juice, lemon juice, and pectin (Sure Jell) in large pan.
- Bring to a rolling boil. Quickly add in sugar and boil for 6 min. Add in the soft drink pwdr and mix thoroughly. Pour into sterilized 8 oz jelly jars. Fill to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 min.
- Yield: Four8-ounce. jars.
- Made 9/26/92. Amazing stuff. Tastes more like raspberry jelly than some raspberry jelly I've eaten. Makes 5 8-ounce. jars quite easily.
- Beet juice mix really boils up foamy - use 6-qt pressure pan to cook.
- Another recipe from Blue Ribbon Pickles and Preserves, Maria Polushkin Robbins, p. 58, St. Martin's Press, omits lemon juice and used only 3-1/2 c. sugar.
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